Red Curry Chili
This Thai-inspired red curry chili is a cozy fusion of classic chili and bold Southeast Asian flavors, made rich with coconut milk, red curry paste, and warming spices.
Ingredients
- 1 tbsp oil
- 1 lb ground beef
- 1 yellow onion - diced
- 2 cloves garlic - minced
- 1 can kidney beans - drained and rinsed
- 1 can chick peas - drained and rinsed
- 28 oz can whole peeled tomatoes - crush by hand or in a food processor
- 1 jalapeño - half finely diced & half thinly sliced
- 1 tsp cumin powder
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt & black pepper
- 1 tbsp tomato paste
- 2 tbsp Thai red curry paste
- 1 1/2 cups unsalted beef stock
- 1/4 cup coconut milk - optional
- 1 piece dark chocolate - 0.5oz
- 1 tbsp honey
- Sour cream - optional
- 1/2 cup shredded sharp cheddar cheese - optional
- chopped cilantro - for garnish
Instructions
Brown the beef:
- Heat oil in a medium-large pot or dutch oven over medium heat. Once hot, add the ground beef and cook, breaking it into small pieces as you go, until 80% browned.
Add aromatics & spices:
- Add diced onion and minced garlic, cook for 2-3 minutes. Add cumin, curry powder, turmeric, chili powder, 1 tsp salt, 1 tsp black pepper, tomato paste, and red curry paste. Mix until everything is fully combined.
Build the base:
- Stir in the diced jalapeño, crushed tomatoes, beef stock, coconut milk, dark chocolate, and honey. Mix well, bring to a boil, the reduce heat to low. Cover with a lid and simmer for 30 minutes.
Thicken it up:
- Remove the lid and simmer uncovered for another 10-15 minutes, or until the chili reaches your desired consistency.
Serve:
- Ladle the Red Curry Chili into bowls and garnish with sour cream, shredded cheese, cilantro, and sliced jalapeño, is desired. Serve warm with bread, naan, crackers, or rice. Enjoy!
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